Clean Eating Spinach and Bell Pepper Breakfast Casserole
Ingredients
The base
-
4
slices
whole-wheat bread
-
4
teaspoons
extra-virgin olive oil
The vegetables
-
1
large or 2 small
leeks
-
3
cups
baby spinach
-
¼
cup
diced roasted red bell peppers
The filling
-
10
large
eggs
-
1
cup
low-fat milk
-
1
cup
diced chicken sausage
-
2
teaspoons
Dijon mustard
Seasoning
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
Cooking spray
-
1
spray
expeller-pressed canola oil
Instructions
- Preheat the oven to 350°F (180°C) and coat a baking dish with oil spray.
- Spread the bread cubes in the dish and press to form a crust, then drizzle with olive oil.
- Bake the crust for about 10 minutes until crispy, then let it cool.
- In a sauté pan, heat olive oil and cook the leeks until translucent, then add spinach and cook until wilted.
- In a bowl, beat the eggs and mix in milk, sausage, Dijon mustard, salt, and pepper.
- Add the cooked vegetables to the egg mixture and pour it over the baked crust.
- Sprinkle the bell peppers on top and bake for 40-45 minutes until set.
- Let the casserole rest for a few minutes before cutting.
Nutrition Facts (estimated)
Servings
9
Calories
190
Total fat
10g
Total carbohydrates
11g
Total protein
13g
Sodium
338mg
Cholesterol
217mg
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